Rapid High-Performance Liquid Chromatography Analysis for the Quantitative Determination of Oleuropein in <i>Olea europaea</i> Leaves

Savournin, Cyril; Baghdikian, Béatrice; Élias, Riad; Dargouth-Kesraoui, Frida; Boukef, K.; Balansard, G.

doi:10.1021/jf000596+

Cited by 127 publications

(91 citation statements)

References 25 publications

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“…For exemple, at 0.5 mg mL -1 , the rSAs were 93.70%, 59.74%, 40.20% and 20.83% for 80% MeOH, 70% EtOH, 80% acetone and ddH2O extracts, respectively. Similar results are found by Sepúlveda-jimenez et al (2009), who found that for a same plant organ, extracts prepared with methanol possess a higher antiradical activity than those obtained with water. The IC50 values of the DPPH radical-scavenging activity of OLEs expressed as mg of sample per mL were determined (data not shown).…”

Section: Antioxidant Activitiessupporting

confidence: 88%

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Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

Abaza¹,

Youssef²,

Manai³

et al. 2011

Grasas y Aceites

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RESUMENExtractos de hojas de olivo de Chétoui: Influencia del tipo de disolventes sobre los compuestos fenólicos y su actividad antioxidante.El objetivo de este trabajo fue estudiar la influencia del disolvente usado en la extracción de los compuestos fenóli-cos y en las propiedades antioxidantes de los extractos obtenidos a partir de hojas de olivo procedente de la variedad Chétoui. La extracción se realizó a temperatura ambiente, usando cuatro disolventes: agua desionizada(ddH2O), metanol 80% (80% MeOH) , etanol 70% (70% EtOH), y acetona 80%. Los fenoles totales y los flavonoides totales se midieron usando los métodos colorimétricos con Folin-Ciocalteau y cloruro de aluminio, respectivamente. Las propiedades antioxidantes han sido determinadas por dos métodos: el DPPH y el ABTS. El contenido de fenoles totales y flavonoides de los extractos de hojas de olivo (OLEs) varió desde 16,52 hasta 24,93 mg de ácido gálico g -1 de materia seca y desde 6,23 hasta 21,47 mg de catequina g -1 de materia seca, respectivamente. Los valores de IC50 de DPPH varian de 0,17 a 0,97 mg mL -1 y los valores de la actividad antioxidante determinados por ABTS (capacidad antioxidante en equivalentes de trolox) se encuentran entre 629,87 y 1064,25 µmol TE g -1 de materia seca, respectivamente. Nuestros resultados revelaron que los disolventes de extracción tienen una influencia significativa en las propiedades antioxidantes de los extractos de hojas de oliva. El metanol se recomienda para los extractos con alto nivel de flavonoides y con actividades antioxidantes importantes. Además, se observó que la capacidad antioxidante en equivalente de trolox (TEAC) depende más de los flavonoides (r = 0,821) que de los fenoles totales (r = 0.399). PALABRAS CLAVE: Actividades antioxidantes -Disolvente de extracción -Fenoles -Flavonoides -Hojas de olivo. SUMMARY Chétoui olive leaf extracts: influence of the solvent type on the phenolics and antioxidant activities.The aim of this study was to investigate the influence of the solvent type on the extraction of phenolics and the antioxidant properties of the extracts obtained from Chétoui olive leaves. Extraction was conducted at room temperature using four solvents: deionized water (ddH2O), 80% methanol (80% MeOH), 70% ethanol (70% EtOH), and 80% acetone. Total phenols and total flavonoids were measured using the Folin-Ciocalteau and aluminum chloride colorimetric methods, respectively. The antioxidant properties have been determined by two Our results revealed that extracting solvents have a significant influence on the antioxidant properties of olive leaves and that a methanol mixture is recommended for extracts with high levels of flavonoids and important antioxidant activities. Moreover, it was noticed that the trolox equivalent antioxidant capacity (TEAC) depends more on the flavonoids (r = 0.821) than on the total phenols (r = 0.399).

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Section: Antioxidant Activitiessupporting

confidence: 88%

“…(Garcia et al, 2000;Savournin et al, 2001;Meirinhos et al, 2005). It was found that enrichment with olive leaf extracts is sufficient to fortify refined oil to a similar stability as a virgin olive oil (Paiva-Martins et al, 2007).…”

Section: Dpph Assaymentioning

confidence: 99%

Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

Abaza¹,

Youssef²,

Manai³

et al. 2011

Grasas y Aceites

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“…As commented above the researches that studied olive mill waste, brines olive drupes, tissues of olive cultivars, alperujo, olives, olive leaves were not included in Table 3 [49,161,[194][195][196][197][198][199]. Servili et al [200] in a HPLC investigation of the phenols present in olive fruit, VOO, vegetation waters and pomace, and subsequently by 1D-and 2D-NMR achieved the complete spectroscopic characterization of demethyloleuropein and verbasoside extracted from olive fruit.…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…Olive oil polyphenols possess good antioxidant activities (Gordon, Paiva-Martins, & Almeida, 2001; Paiva-Martins, Gordon, & Gameiro, 2003). Also olive leaves are a source of several antioxidants (Benavente-García, Castillo, Lorente, Ortuñ o, & Del Rio, 2000;Bouaziz & Sayadi, 2005; Cara, Meirinhos et al, 2005;Ranalli et al, 2006;Savournin et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations

et al. 2007

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Olive trees (Olea europaea L. Cv. Cobrançosa) from the northeast of Portugal were sprayed with three different copper formulations [bordeaux mixture (copper sulphate + calcium hydroxide À 20% Cu), copper hydroxide (40% Cu) and copper oxychloride (50% Cu)] to control olive fungal diseases. The residues of copper in olive leaves, harvested at different times, were evaluated by atomic absorption spectrometry. At all the collection times, treated olive leaves had significantly higher copper contents, compared to the control. The different copper amounts in pesticide formulations lowered the leaves contents in total phenols and hence their antioxidant properties. Olive leaves sprayed with copper oxychloride possessed the highest copper levels and the lowest content in phenols, which influenced its antioxidant activity (higher EC 50 values for reducing power, scavenging effect on DPPH radicals and inhibition of erythrocyte hemolysis). Leaves without copper residues proved to be a good natural source of antioxidants, giving values comparable to the reference compounds.

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Rapid High-Performance Liquid Chromatography Analysis for the Quantitative Determination of Oleuropein in Olea europaea Leaves

Cited by 127 publications

References 25 publications

Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations

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